Summer time calls for light, casual lunches. It is the perfect excuse to eat traditional picnic fare, and I wouldn’t have it any other way. Being a lady who lunches, I love a great lunch out, but sometimes a party at home is much more intimate. My mom (the original PH) makes this salad year round, but it seems to pop up more when we’re in Nantucket. I don’t know if it’s just because its summer time and we have more lunch parties or what… but I’m definitely not complaining. A traditional chicken salad recipe can be utterly boring and flavorless.
This recipe for Nantucket Chicken Salad has flavors that are so enhanced – it is not your grandmother’s chicken salad. Fresh, organic chicken, dried cranberries, toasted almonds, green onions, parsley and for a little crunch celery; are combined with a small amount of mayonnaise for a quick yet gourmet lunch. I love to serve this on toasted bread with a big butter lettuce leaf. This salad can also be served on top of a plate of mixed greens, if bread isn’t your thing. Grab the biggest straw hat you can find and put on sundress ladies – it’s the weekend… which calls for a lunch party.
Ingredients:
2 cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2 green onions, chopped
½ cup celery, chopped
½ cup sweetened dried cranberries
¼ cup sliced almonds, toasted
¼ cup parsley, chopped
Salt and pepper to taste
Directions:
- Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, celery, dried cranberries, almonds, parsley, salt and pepper.
